"Madame" has been after me to share what we do in the kitchen, so here goes!
I have a passion for preparing and serving great food. I have a goal of getting a great meal on the table every evening in around 45 minutes - the time it takes when I get the phone call that "Madame" is leaving work until the time we eat. I look for fresh ingredients - in season, supplemented with herbs, peppers, and very occasional tomatoes from the garden.

The egg dishes were adapted from something we saw on the food network a couple of weeks ago. I think it was the "Hearty Boys."

Ingredients (makes 24 individual servings)

48 Wonton wrappers

2Oz butter melted

24 eggs

Salt and pepper to taste.

Filling 1 – Fontina Cheese and Black truffles

2 oz Fontina cheese cut into 36 small cubes

12 thinly shaved black truffle slices

Filling 2 – Prosciutto and Parmesan

2 Oz thinly sliced prosciutto shredded finely

2 Oz Parmesan cheese

24 strips roasted red pepper

Method

Melt the butter in a small bowl. Prepare 2 12 muffin pans as follows:

Brush each indentation with melted butter

Lay one wonton in the indentation with the corners sticking up

Brush the wonton with more melted butter

Lay another wonton on top of the first, but rotated 90 degrees – making 8 points

Brush the second wontons with melted butter.

For the fontina dish, place 3 small cubes of fontina in the wontons. For the prosciutto version place a small amount of prosciutto in the wontons. Into each indentation, break one large egg. Top with a thin slice of truffle (fontina dish, finely grated parmesan for the other dish). Place a little roasted red pepper on the prosciutto dish.

Bake the eggs in their pans for a total of 14 minutes at 375. Rotate the pans top to bottom and front to back at 7 minutes.